Schäufele from the ROTISSERIE

First prepare the meat. To do this, cut the rind of the pork shoulder into a diamond shape. It is important that only the rind and the fat are cut into, but preferably not the meat. Prepare the spice mixture for the meat by mixing 1 tablespoon of salt, 1 tablespoon of pepper and 1 tablespoon of caraway seeds. Rub the spice mixture all over the meat, but not on the rind. The remaining salt is now spread over the cut rind. Salt removes moisture from the rind and ensures that the rind pops up better later on the grill. The meat from the pork shoulder is now placed longways along the bone on the rotisserie and fixed with the clamps.

Clean the leek and cut into rings. The onions are peeled and roughly diced. The garlic is also peeled off and pressed briefly. Carrots and celery are also cleaned and cut into pieces. Now we continue on the grill. We prepared our Schäufele on the Enders Monroe Pro 3 SIK Turbo gas grill. The grill is first set to about 200°C direct heat. Heat the oil in a cast iron pan on the grill and sauté the vegetables together with the tomato paste, then deglaze with the beer and beef stock.

The heat in the grill is now reduced to about 150 °C indirect heat and the rotisserie is mounted. As the meat is in the middle of the grill, the temperature is only adjusted with the outer burners of the gas grill. The middle burner remains off. The pan with the roasted vegetables is placed under the meat. The pork shoulder is now cooked indirectly at 150 °C for approx. 3 - 3.5 hours. The cooking time depends on the size of the pork shoulder and may vary. The core temperature of the shoulder must be in the range 85-90 °C. In the meantime, the liquid level in the pan should be checked from time to time and topped up with beer or beef stock if necessary. Towards the end of the cooking time, the back burner of the grill is switched on so that the rind pops up nicely and becomes crispy. Our Schäufele is done when it comes off the shoulder bone almost by itself.

Finally, remove the vegetables from the sauce, strain them through a sieve and, depending on your taste, thicken the sauce a little more and season with salt and pepper. As a rule, however, enough seasoning drips from the meat into the sauce and makes for a really tasty sauce. A classic Schäufele is something fine. Juicy and soft pork with a cracking crust and a really tasty sauce to go with it. It goes well with dumplings, potatoes or spaetzle. Enjoy it and have fun making it your own.